Sunny Coconut Cake
A tropical-inspired coconut cake layered with orange-flavored filling and topped with whipped cream and mandarin oranges, perfect for celebrations or special gatherings.
Ingredients
Instructions
- Combine sour cream, sugar, and orange juice in a bowl.
- Beat in flaked coconut. Cover and refrigerate.
- In another bowl, combine yellow cake mix, orange gelatin, water, vegetable oil, and eggs; mix well.
- Pour the batter into two greased and floured 9-inch round cake pans.
- Bake at 350°F (175°C) for 30-35 minutes.
- Cool the cakes for 10 minutes in the pans.
- Remove from pans and cool completely on wire racks.
- Split each cake horizontally to make four layers.
- Set aside 1 cup of the coconut filling for the frosting.
- Spread the remaining coconut filling between the cake layers. Refrigerate.
- Beat whipping cream until stiff peaks form.
- Fold the whipped cream into the reserved coconut filling.
- Frost the top and sides of the cake with the coconut-cream mixture.
- Garnish the cake with drained mandarin oranges.
- Refrigerate until ready to serve.
Nutrition & Diet Analysis (per serving)
562
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).